Here is an easy sandwich with a great balance of salt and sweet, as strong a candidate for school lunch as an office brown bag. The night before, assemble your ingredients and grill the sandwich for about five minutes, then put it in a sandwich bag, and place in the fridge. By noon the next day: luncheon excellence.
Ingredients
- 1 piece ciabatta sandwich bread, about 4 1/2 inches long
- 2 large slices havarti cheese, sliced thin
- 3 large slices prosciutto
- ½ Fuji apple, cored and sliced into half-moons 1/8 inch thick
- 1 ½ teaspoons butter
1 sandwich
Preparation
- Split ciabatta, and place one slice of cheese on one half. Top with prosciutto, followed by apple slices, the second slice of cheese and the other half of the bread.
- Melt butter in a 9-inch skillet over medium-high heat. When it froths vigorously, transfer sandwich to skillet. Place a grill press or a cast iron skillet on top of sandwich, and apply gentle pressure for about 2 1/2 minutes. With a spatula, carefully flip sandwich, replace grill press, apply pressure and grill 2 minutes more. Let cool. Place in sandwich bag, and store in refrigerator.
10 minutes
Dining and Cooking